Browsed byCategory: Round Up

That’s it! It’s the end of Week 4 and VeganMoFo 2018 has come to an end. How sad is that? I have to say, it’s strange not waking up to a new prompt and seeing what everyone else is making, but I’ve found so many new people to follow that I’m sure I’ll see plenty of great food throughout the year. How about you? Have you enjoyed VeganMoFo this year? Here are some of the highlights of Week 4!

What do you want for your birthday? Cake? How about a vegan hummingbird cake? Jennifer has been posting American Cakes this month, and this hummingbird cake – banana and pineapple, with a cream cheese frosting – apparently has a hidden history!

ATX Vegans post vegan food from all around Austin, TX, and the surrounding area. And wouldn’t you like this pizza for your birthday? As someone from a country where we neither have tater tots or tater tot pizza, I’m intrigued.

Johanna got a public holiday because of the football, which is a fascinating idea, and made vegan chocolate pancakes – accidentally, because chocolate milk was all she had in the house. I say that’s a great accident. With strawberries too – delicious!

The Two Happy Rabbits are off on a nine month long road trip, so showed us their camper van kitchen! I’m always in awe of what they can cook with such a limited space. Check out their post for a detailed list of what they take.

And finally – our very own Herbivore’s Heaven has been cooking through recipes from this year’s VeganMoFo! Check out her blog post here. And don’t forget – if you make a recipe you found through VeganMoFo, let us know!

Inspiration Week has come to an end, and it’s safe to say there have been some very inspirational dishes in the first eight days of VeganMoFo 2018! Let’s take a look at some of the highlights in our first weekly roundup post – make sure you’re following all our participants so you don’t miss a single delicious post! And keep using #veganmofo18 to help us find you!

Emma is one of our hard working VeganMoFo organisers, so you should probably get to know her! She’s posting on Instagram, as well as numerous delicious recipes on her blog, make sure you’re following along!

You might have followed Amber on Instagram during last year’s MoFo, but this year she’s back on her blog as well and we couldn’t be happier! Get to know her a little more in this post, and also learn how to make this swimming rama!

Of course, there’s no obligation to follow our daily prompts or weekly themes – Food for Dissertating is posting about packed lunches all month. Not only does this look like a delicious lunch, but I can confirm from personal research that the recipe for these chocolate hazelnut oat bites is to die for!

Sarra is posting on the theme of vegan travel, and shared some of the cookbooks she’s picked up on the road – including non-vegan ones, which she promptly veganises, as you can see from her famous bicsuits!

It’s been a while, hasn’t it? It’s been good to have some extra time to share food for this latest MiniMoFo – after all, the more food you share, the better! Here are some of the goodies you’ve shown us this time.

Lets start with this really fancy spinach and walnut tart. How good does it look – like a sunflower! I know I’d end up in a tangle of pastry if I made it, so I’d be happy to be the friend it’s shared with!

Jen had a potluck with the Florida Keys vegan community and went all out for it – making special gluten free food seeing as one of the organisers has Celiac, read her blog and watch the video to find out all about it!

Who can say no to brownies? Sharing these “Ultimate Brownies” with your friends would be sure to make you a favourite. These are described as perfect for both the cake and fudge brownie lovers, which sounds pretty magical!

These are blueberry and lemon muffins, which sound like a brilliant combination. They take just thirty minutes from start to finish, which means you can go from zero to muffin in a super short time, perfect for last minute muffin emergencies!

This incredible looking brunch, coupled with the beautiful dedication to her husband, makes this meal all the better. Featuring everything from scrambled tofu, to a virgin pina colada, to peanut butter cupcakes…who is up for brunch?

Goodbye March! I think it’s felt like quite a long month – but on the other hand, I’m shocked it’s April already! We’ve done a quarter of the year already, wow! This month we gave you the MiniMoFo theme of green, partly inspired by St Patrick’s Day in the middle of the month, and partly because, we’re vegans, we should do green well, right? And we did do green well – here are some of the mouthwatering dishes you’ve shared this month:

Have you seen any of Jennifer’s cocktails throughout VeganMoFo challenges? If not, go and check them out – she always comes up with a great vegan cocktail! And this one is no different – have you ever thought to try a grasshopper with matcha? No? Why not give it a go!

Continuing on the drinks theme, Susan made this Cherry Pie Green Smoothie from a recipe from Greenilicious, a cookbook written by yet another VeganMoFo-er! How cool is that? I’m intrigued by the sound of a cherry pie smoothie. She also wrote a review of the book, if you’d like to check it out!

Someone else who went all out for MiniMoFo this month is Amber, who had me extremely indecisive about which post of hers to feature! I went with this very green bowl in the end because – it’s just amazingly green! Check out her instagram for more posts.

Julie got someone else to do the festive baking for her, and headed to Vegan Treats, an all vegan bakery, where she got a Christmas tree cheesecake-on-a-stick (really! Check out the picture on her blog) and this adorable reindeer cake.

Jenny went out for a festive afternoon tea – she’s quite the connoisseur of vegan afternoon teas and is keen to point out that this was a rare hummus-free tea, a sign of a truly creative host! Doesn’t it look quaint and tasty?

Not only do these cookies look tasty, they also come with a history! Amber veganised her grandmother’s recipe for Mexican Wedding Cookies – veganising family recipes is a wonderful way to bring people together.

If you’ve been following Jen’s story this year, you’ll know that it’s been really rough for her and her family – living in the Keys and being hit very hard by Irma. That makes it even more impressive that she baked hundreds of sugar and gingerbread cookies to give out to the community! How amazing is she?

Clare undertook some serious research into new ready meals from Waitrose in the UK – and one of them contains chicken pieces from the Vegetarian Butcher! What a time to be alive! Check out the full review on her blog.

Mrs S didn’t only make a lazy dish using whatever was in the fridge, she also invented a new meal! Introducing “linner” – when you get home and it’s too early for dinner, but far too late for lunch. We’ve all been there!

Kira knows that lazy food isn’t just about having a hearty tempeh chilli in your freezer for emergencies, it’s also about minimising the washing up by using the same pan to heat the chilli and the quesadillas!

I didn’t think anyone would manage to combine our MiniMoFo theme with Thanksgiving, but Julie proved me wrong! Her post combines a quick and easy mac’n’cheese with a hearty Thanksgiving plate. You can find out more on her blog.

VeganMoFo is over for another year – hands up if you’ve enjoyed it? We certainly have, and the quality of food posted this year has been as wonderful as we’ve come to expect from our lovely MoFoers. So sit back and enjoy reading this final week’s roundup!

You need to follow the link and read Libby’s description of this salad – it’s clear how much thought has gone into the creation of it! Including a lesson on the “mush factor” of salads, which I will now always analyse.

More salad today – it’s quite a fancy food it seems! This has vegan hoisin duck, five spice veg, lettuce, avocado, and kale, and certainly quells the notion that salad is boring – I’d happily eat this any day!

Ah, pizza. Pizza is the ubiquitous food, it can be both super casual, and lovely and fancy too! Lauren’s cauliflower crust pizza with olives and arugula falls into the latter category, and it looks so tasty.

Ok, here’s an aptly named instagram handle for today! I think however, this meal would certainly be fun at parties! Jenny’s theme this month has been to recreate burgers from the TV show, Bob’s Burgers. There have been some amazing creations throughout the month and I have serious burger envy!

Veganosaurus’ theme this month has been “Conscious Colourful Consumption” and this beautiful photo highlights just how colourful nature can be. Fresh pomegranate looking like a bowl of precious jewels – perfect for her theme!

River has a confession to make, one that might make you very shocked…she doesn’t like pumpkin spice! However, apparently pumpkin is still good, so she’s made these pumpkin-vanilla cupcakes for two…and it does actually sound (and look) like a great combo! Just look at that crispy top.

Kira’s best friend is a picky omnivore – but that’s no problem when you can make food as tasty as this! She hosted a nacho party, which is possibly the best kind of party, featuring ancho lentil tacos and cashew queso. Oh yes!

Katie, like many of us, associates peanut butter and jam with her childhood. Now, you can have it in a sandwich or…make it into blondies! Her baking looks delicious, and she has a link to the Isa recipe she followed, too!

Laura’s theme this month has been “Magical Unicorn Rainbow Party” which is as fun as it sounds! She has had some really great posts, covering some issues that need to be talked about too. Today, she made a bento box featuring rainbows and unicorns – how happy would you be if this was your lunch?!

Hotel food? Good or no? Well, would you believe it, this breakfast comes from a budget hotel chain in the UK! It certainly looks tasty enough – complete with vegan sausages, hash browns, and beans. Perfect!

Julie made “quinoasage” which I don’t know how to pronounce, and potato tofu scramble. It sounds really good, and she did a little drawing of it too – she’s drawn a picture of each of her meals this month!

Clare writes about Abraham Moss, founder of the Metrolink…ah…read her blog to find out why this is a bit of a fabrication! She headed to Manchester to find some pie to feed him – mighty delicious sounding pie too!

Emil has been doing his own theme this VeganMoFo, recounting his vegan experience of surgery and recovery. Which included this pumpkin cheesecake, because cheesecake is the perfect food to help you feel better!

How would you like some omelette? Vegan, of course, though Ekta describes this mushroom and red pepper frittata as resembling non-vegan omelette “perfectly” – and it’d be a great food to convert people to veganism!

You could have SO MUCH fun creating these “pepper jacks” – making faces, carving pictures, whatever you’re skilled enough to do! Like a mini pumpkin – and stuffed with delicious food too! What more could you want for Halloween?

Not gonna lie, when I saw the Zombie Apocalypse Cheesy Potato Enchilada Casserole Tracy made, I did a little squee. It looks absolutely delicious and is made from mostly pantry staples and freezer food. Bring on the impending doom, I’m going to Tracy’s for dinner.

Alexa and Jennifer over at One raw bite made a chocolate sauerkraut cake! I’m all for including more sauerkraut in my diet and if that can be done by eating cake, everyone’s a winner. Check out the origins of the cake and the recipe on their blog.

Susan has researched into truly fair trade chocolate and has been reviewing some beautiful looking vegan bars featured on the Food Empowerment Project’s chocolate list. Take a look at her blog post and read more about the Food Empowerment Project here.

What a gorgeous dish Graeme and Cally made for today’s challenge, they even made their own pasta from scratch. Check out their recipe for Homemade Orecchiette with Broccoli Rabe and Chili, and try not to drool.

Natalie made a vegan version of a childhood favourite dinner, Corned Beans Hash. This version using refried beans instead of corned beef looks so much nicer than the original, I’m adding this to my list of MoFo recipes to make on a cold, rainy day.

October 20th – Deconstructed dish@ladyfunk25
Angie took apart the ingredients for a banh mi and made a cracking salad. Just look at the grill marks on that tofu! Nom!

Emily made a gorgeous ‘unstuffed’ stuffed pepper: a beet ball atop a grilled slice of bell pepper with fresh herb gravy and a smear of roasted cauliflower puree. How delicious does that sound? And it looks impressive, too!

Janet lives in California so has access to great produce all year round, as demonstrated in her Four Seasons Buddha Bowl, featuring slow roasted potatoes. Look at those beautiful colours! How dreamy does her Grilled Peach Tahini Sauce sound?

I’ll admit that I’d never heard of the grain Sarra and Mike used in their Italian wedding soup; triticale. They found this relatively unheard of grain at a farmer’s market, and enjoyed their soup with some rad looking ham & cheese buttermilk biscuits. What a perfect dinner! Save some for me next time, ok?

That’s all from me for this week, looking forward to seeing everyone’s posts for the final week of Vegan MoFo 2017!

Jennifer shared her very pretty looking cocktail shaker (but made sure to reassure us that it isn’t actually her most used gadget!). Go and check out her blog, where she has a recipe for a cherry cocktail that sounds oh so good.

Crumbs and Caramel have some amazing looking desserts on their instagram – have you had a chance to check them out yet? This banoffee pie is from Isa & Terry’s Vegan Pie in the Sky cookbook, so you could even make it yourself if you wanted! (Or make it for me…please?)

Here we have a history of one of the most innovative recent vegan discoveries – aquafaba! Now, this is one that really gets people talking (especially non-vegans). It’s certainly pretty magical though – who would have imagined that vegan meringues could be this easy?

Angie’s secret ingredient is avocado…in a smoothie! It sounds strange when you first hear it, but actually makes a lot of sense. I mean, avocados are lovely and creamy, right? Apparently it gives the bowl a lovely rice pudding texture – this is one to try.

Just look at this outdoor kitchen! If you’re ever considering travelling and taking a portable kitchen, definitely read this blog post for advice. And whilst you’re there, check out all their other meals and marvel at how they were created outdoors!

Here we have some great advice – find a farmers market with local produce! If you’re lucky, you’ll have a farmers market nearby with produce as beautiful as this. Just have a look at those amazing carrots!

Steph offers advice for anyone travelling – if you fly with Alaska, you can get a vegan picnic pack on the plane! That’s great, for an industry that’s still pretty behind with vegan options. I’d eat this, for sure.

Rosie would sell pizza, such as this pictured vegan meat feast pizza – featuring homemade soy chicken, chorizo sausage, and lots of cheese! Who says vegans miss out? I’m missing out on this pizza right now though.

Now, how comforting does this recipe sound? Tofu noodle soup in homemade bread bowls. The bowls are best a few days old so they hold up to the soup better, which means they’re great for any bread you have leftover!

Continuing on the bread theme, we have a classic dessert here – bread and butter pudding! If you’ve never had it before, you should definitely try it! Sure, it sounds a little strange in principle, but it’s so good in reality.

Jenny has been spending VeganMoFo talking about being vegan in Italy (don’t you wish you had a months worth of Italian food to write about?!) and today has some really special gelato on her blog! Actually, keep checking out her posts because there has been a lot of special gelato so far this month.

Would you look at the colours on this? That’s what you get when you combine sweet potatoes with some lovely spices like turmeric, smoked paprika, and more. Check out Jess’ blog for the recipe, and a funny cat too!

With an instagram name of “Masala Vegan”, you’d be expecting lots from their spices, after all, how else would you make masala? And you’re not going to be disappointed. A proper spice tray, full of whole spices – it’s beautiful isn’t it?

Who’s excited for October and VeganMoFo 2017? We certainly are! But, in the meantime we’re enjoying reading all this month’s MiniMoFo submissions. The theme this month, Literary Inspiration, was a tough one we know, but there have been some great submissions!

Jess at Ichiban Vegan took inspiration from the much loved Harry Potter series and made Hagrid’s rock cakes. She made them gluten, soy, and nut free too – so perfect for all the Hogwarts students regardless of their diets! There’s even a little photo tutorial showing you how to make them.

More Harry Potter now, as earlier this month VeganistaMama celebrated “19 Years Later” from the Harry Potter epilogue by making creamy onion soup and Irish soda bread and serving it in a Marauder’s Map mug!

Julie took her inspiration from Terry Pratchett’s Discworld and made “Bananana Dakry” (as described by Nanny Ogg). Just like Nanny Ogg, she also drew a picture of her bananana dakry, make sure to go and check it (and her kitties!) out.

Jenny found a restaurant named after a character from Kipling’s The Jungle Book – Mowgli in Manchester! She had many different dishes, including this chip butty, which had sauce that was “pure fire” – sounds like a challenge to me.